Roasted Asparagus Salad with Radishes and Feta

Name: Roasted Asparagus Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 ½ pounds asparagus (skinny spears, cut in 2" pieces); 6 radishes (mandolin sliced in 3/16" pieces); 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons lemon juice; 2 teaspoons lemon zest; ¼ cup red onion (minced); ½ cup feta cheese

5 from 1 vote

Time: 15

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This 15 minute Roasted Asparagus Salad is the ultimate spring side dish. It’s oven roasted asparagus and radishes tossed with feta cheese, red onion, and lemon. It’s the perfect bite bursting with color, texture, and seasonal flavor!

A great salad for Easter, Mother’s Day, or weeknight dinners. You’ll impress everyone with this beautiful and nutritious vegetable-forward side dish.

Roasted Asparagus Salad with radishes, feta cheese, and red onion and a big serving spoon for scooping.

15 Minute Roasted Asparagus Salad

During warmer weather months this salad is on repeat at our house. Mostly because it takes 15 minutes to make, but it’s also…

A SERIOUSLY BEAUTIFUL SALAD – The balance of roasted asparagus and radishes topped with fresh red onion, salty feta cheese, and bright lemon is addicting.
NUTRITIOUS – This vegetable-forward side dish is not only low in calories (around 100), but it is also loaded with vitamin K, vitamin C, folate, oleic acid, and antioxidants.
MADE FOR SPRING AND SUMMER – Because of all the fresh veggies, it’s a really great option for Easter dinner, Mother’s Day brunch, Memorial Day BBQs, or any night you’re looking for a really easy salad.

Platter of roasted radishes and asparagus topped with red onion, and feta cheese tossed in lemon juice and lemon zest.

Roasted Asparagus Salad Ingredients

You are going to love how there is only 8 ingredients in this salad recipe. Keep reading for a few important notes and potential substitutions.

Asparagus: Always fresh, never frozen, and chopped into 2 inch pieces.
Red Radishes: Sliced with a mandolin 3/16 inch thick (4.5 millimeters). You can also slice them with a super sharp knife.
Oil: I used extra virgin olive oil, but any neutral oil with a high smoke point will work.
Salt and Black Pepper: Used to season the asparagus and radishes before roasting, it’s essential.
Red Onion: This goes into our salad fresh, so mince it into very small pieces. Green onion would be good too.
Feta Cheese: This adds the perfect saltiness, and it’s super delicious too. Make sure you either buy it crumbles or crumble it on your own.
Lemon: We will use both the juice and zest in this salad. You’ll need about a half a lemon.

Ingredients. Asparagus, radishes, olive oil, salt, black pepper, lemon juice, lemon zest, red onion, and feta cheese.

How to Make Roasted Asparagus Salad

Here’s a super short summary of the steps, the recipe card below will have more details.

1. ROAST. Coat the asparagus and radishes with extra virgin olive oil, salt, and black pepper. Spread onto a baking sheet and roast until tender but still slightly crisp.

2. TOSS. Combine the roasted asparagus and radishes with red onion, feta cheese, lemon juice, and lemon zest. Season to your taste preferences with additional salt and pepper. Enjoy warm or at room temperature.

Directions 1. Asparagus and radishes coated in olive oil and seasoned with salt and pepper. Ready to go in the oven and roast.

Directions 2. Roasted asparagus and radishes in a bowl with red onion, feta cheese, lemon juice and lemon zest. Ready to be tossed and served.

Storing Information

Any leftover Roasted Asparagus Salad should be stored in an airtight container and refrigerated up to 3 days. You can either reheat or eat it cold like I do.

Serve It With …

This Roasted Asparagus Salad is really great to eat in the spring and summer time, when asparagus and radishes are in season. It is bright, hearty, and a really beautiful salad.

I often eat it as a meal, but this salad is an even better side dish to my lemon chicken thighs, cod fish sliders, pan-fried garlic chicken, Greek yogurt chicken bake, or these oven baked chicken wings. You could also serve it with a whole herb roasted chicken, salmon, grilled or smoked meats, veggie burgers, or whatever you like to eat. You can also fancy it up with this escargot recipe.

Platter filled with roasted asparagus, radishes, red onion, and feta cheese tossed in lemon juice and lemon zest.

3 Recipe Tips

1. WASH YOUR VEGGIES. Whether you’re using home grown or store bought vegetables, you will want to wash them. Washing them removes any germs, debris, and even wax coatings. Nobody wants that in their food, yuck!

2. SKINNY ASPARAGUS IS THE BEST. For this asparagus salad recipe I recommend using skinny spears for 3 reasons, (1) they tend to be more tender, (2) they take less time to cook, and (3) the flavor is more sweet than thicker spears.

3. SNAP THE ASPARAGUS. Because asparagus grows in the ground there is a root end that can be extremely tough and “woody.” A fool-proof way to remove it is by snapping the asparagus. Simply hold each end of the asparagus in your hands and bend until it breaks. Where the asparagus breaks is where the “woody” part separates from the tender part we want to use.

Close up of radish and asparagus salad to see flecks of black pepper and lemon zest with chunks of feta cheese

Frequently Asked Questions (FAQ’s)

Can this Roasted Asparagus Salad be made without radishes?

I get this question a lot because radishes seem to be hit or miss with people, but yes they can be left out. If you’re wondering, once roasted they become tender and zesty. I think they’re the perfect compliment to roasted asparagus but not necessary to have a delicious salad.

More Salad Recipes You Might Enjoy

Apple Kale Slaw
Cucumber Radish Salad
Warm Quinoa Salad
White Bean Mediterranean Salad
Pickled Beet Salad
Lemon Orzo Salad with Feta and lots of veggies
Celery Salad
English Pea Salad
Browse all of my side dishes.

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Roasted Asparagus Salad

This simple, 15 minute Roasted Asparagus Salad is the perfect side dish to almost any meal. It's lemony, savory, and veggie-ful!

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Author Elizabeth Swoish

Course Side Dish

Servings

Calories 100 kcal

INGREDIENTS

1 ½ pounds asparagus - skinny spears, cut in 2" pieces
6 radishes - mandolin sliced in 3/16" pieces
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons lemon juice
2 teaspoons lemon zest
¼ cup red onion - minced
½ cup feta cheese

INSTRUCTIONS

Preheat oven to 425 °F. Line a large baking sheet with parchment paper.
In a medium sized bowl toss asparagus and radishes in the extra virgin olive oil, salt, and black pepper. Spread asparagus and radishes onto the baking sheet and bake for 8 to 10 minutes.
NOTE: The asparagus should be a little firm and just under being fork tender.
Remove asparagus from the oven and immediately throw them back into the medium sized bowl. Add lemon juice, lemon zest, red onion, red onion, and feta cheese. Toss together until everything is evenly distributed.
NOTE: Feel free to season with additional salt and pepper to taste preferences.
Pour onto a serving platter and serve immediately.